Effects of the Low Temperature and Low Salt Solution on the Quality Characteristics of Salted Chinese Cabbage
作者： Seog-Won Lee , Sun-Rae Cho , Sung-Hee Han , Chul Rhee
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摘要: … The principal objective of this study was to evaluate the influence of temperature and salt … concentrations of salt(4, 5, 6 and 7%), and were stored for 10 days at three temperatures(8, 14, …
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